Effects of viscosity and agitation rate on temperature and flow field in cans during reciprocal agitation

dc.contributor.author	Erdogdu, Ferruh
dc.contributor.author	Tutar, Mustafa
dc.contributor.author	Sarghini, Fabrizio
dc.contributor.author	Skipnes, Dagbjørn
dc.date.accessioned	2018-04-18T08:51:06Z
dc.date.available	2018-04-18T08:51:06Z
dc.date.created	2018-03-16T12:36:24Z
dc.date.issued	2017
dc.identifier.citation	Journal of Food Engineering. 2017, 213 76-88.	nb_NO
dc.identifier.issn	0260-8774
dc.identifier.uri	http://hdl.handle.net/11250/2494638
dc.language.iso	eng	nb_NO
dc.title	Effects of viscosity and agitation rate on temperature and flow field in cans during reciprocal agitation	nb_NO
dc.type	Journal article	nb_NO
dc.type	Peer reviewed	nb_NO
dc.description.version	acceptedVersion
dc.source.pagenumber	76-88	nb_NO
dc.source.volume	213	nb_NO
dc.source.journal	Journal of Food Engineering	nb_NO
dc.identifier.doi	10.1016/j.jfoodeng.2017.05.030
dc.identifier.cristin	1573496
dc.relation.project	Norges forskningsråd: 238207	nb_NO
dc.relation.project	Nofima AS: 10829	nb_NO
cristin.unitcode	7543,2,4,0
cristin.unitname	Prosessteknologi
cristin.ispublished	true
cristin.fulltext	postprint
cristin.qualitycode	1